Introducing Ina Garten’s delectable Lemon Fusilli with Arugula paired with a pan-seared Salmon. Lemony pastas are so fresh and bright this time of year.
Salmon & Lemon Fusilli with Arugula
Salmon & Lemon Fusilli with Arugula
Introducing Ina Garten’s delectable Lemon Fusilli with Arugula paired with a pan-seared Salmon. Lemony pastas are so fresh and bright this time of year.
Ingredients
Kosher salt & freshly ground black pepper
Recipe
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, zest, juice from 1 lemon, 1 tsp salt, and ½ tsp of pepper. Bring to a boil then lower the heat and simmer for 10-15 minutes or until it starts to thicken. Cook the broccoli in a pot of boiling salted water for 3-5 minutes or until tender but still firm. Drain the broccoli, place in an ice water bath, then drain again. Bring a large pot of water to a boil, add 1 tbsp of salt and the pasta, and cook according to package directions. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes or until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, ¼ cup Parmesan, tomatoes, and cooked broccoli. Toss well, season to taste, then top with lemon slices and remaining Parmesan.
Heat a tbsp of oil in a medium skillet over medium-high heat. Season salmon filets with salt and pepper on each side. Cook filets 4 minutes skin-side down, flip, and cook 2-4 minutes, or until salmon easily flakes.
Recipe Source: Food Network Ina Garten Lemon Fusilli with Arugula
Approximate Nutrition Information for 4oz salmon and 2 cups pasta/veggies (serves 4): 609calories, 26g fat, 54g carbs, 38g protein
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This was delicious!